Ingredients
- 24 small lamb ribs, about 16 oz. (450 g)
- 1 cup (4 oz or 125 g) seasoned flour
- 3 tablespoons (1.6 fl oz or 45 ml) sherry vinegar
- 1/2 teaspoon (2.5 g) chili sauce
- 1 tablespoon (15 g) tomato paste
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (2 g) cayenne pepper powder
- 1 tablespoon (5 g) brown sugar
- salt and black pepper, to taste
- For the Madeira Sauce:
- 1 medium (3 oz or 110 g) onion, chopped
- 2 tablespoons (2 oz or 30 g) unsalted butter
- 1 cup (8 fl oz or 250 ml) reduced-sodium beef stock
- 2 tablespoons (15 g) plain flour
- 1 cup (8 fl oz or 250 ml) Madeira
- salt and black pepper, to taste
Directions
- 1Preheat the grill.
- 2Fill the plastic bag with 1 cup seasoned flour, place ribs in it, seal and shake well; ribs must be well-coated.
- 3In a medium mixing bowl, whisk together the sherry vinegar, tomato paste, soy sauce, chili sauce, sugar, cayenne pepper. Dip the ribs with flour in this marinade and refrigerate for at least 30 minutes and then place in the Air Fryer basket. Set your Air Fryer to 400 F (200 C) and cook the ribs for 15 minutes, turn the ribs halfway through cooking time to cook evenly.
- 4To prepare the sauce: Cook the onions in butter over medium flame, then stir in flour and beef stock. Cook for 5 minutes over low heat. Then add the Madeira and cook further 3-4 minutes, over medium-high heat.
- 5Serve the Air-fried ribs with Madeira sauce.
